Pumpkin Creamy Pasta (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil, extra virgin.
02 -
1/2 teaspoon ground nutmeg.
03 -
1 pound of pasta (rigatoni or penne).
04 -
1 can (15 oz) of pumpkin puree, unsweetened.
05 -
4–5 cloves of garlic, minced fresh.
06 -
1 medium onion, finely chopped.
07 -
1/4 teaspoon freshly cracked pepper.
08 -
1 cup chicken or veggie broth.
09 -
1/2 cup Parmesan cheese, shredded fresh.
10 -
1 teaspoon rosemary leaves, minced fresh.
11 -
1/2 cup heavy cream.
12 -
1/2 teaspoon crushed red chili flakes.
13 -
2 handfuls of baby spinach (optional).
14 -
1/2 teaspoon sea salt.
# Instructions:
01 -
Boil a big pot of salty water. Cook pasta till it’s tender but has a little bite. Scoop and save a cup of pasta water before you strain it.
02 -
In a big pan over medium heat, warm the oil. Toss in onions and cook until they soften. Stir in garlic, rosemary, and chili flakes until they smell fantastic.
03 -
Add pumpkin and broth to the pan, mixing it all together. Pour in the cream, then add nutmeg, salt, and pepper. Let it simmer softly till it thickens a bit.
04 -
Drop the heat to low. Stir in cheese until melted and creamy. Mix in cooked pasta and spinach. Toss until spinach softens and everything looks smooth. If needed, add some of the pasta water to adjust thickness.
05 -
Dish it out hot, sprinkling extra Parmesan cheese on top.
# Notes:
01 -
Make sure to use plain pumpkin puree, not the sweetened pie kind.
02 -
That saved pasta water helps the sauce turn creamy.
03 -
Go for fresh herbs for the best kick of flavor.